Sous Chef
On this page
- What's it like to be a Sous Chef?
- How to become a Sous Chef
- Latest Sous Chef jobs
- Top skills and experience for Sous Chefs
- Is Sous Chef the right role for you?
- Sous Chef role reviews
What's it like to be a Sous Chef?
A Sous Chef is a professional cook that plans menus, orders supplies, directs food preparation and presentation and manages a kitchen team. Sous Chefs usually report to a Head Chef, or Executive Chef, and should be capable of standing in for a head chef when required. In a large restaurant or commercial kitchen, there may be more than one Sous Chef.
Tasks and duties
- Preparing dishes and designing menus.
- Directing food preparation.
- Ordering and purchasing supplies and keeping track of food inventory.
- Managing and training kitchen staff.
- Taking on a head chef’s duties when required.
How to become a Sous Chef
To become a Sous Chef you usually need to complete an apprenticeship or cookery course. However, some employers may hire Sous Chefs without formal qualifications.
Complete a two-to-three-year on-the-job chef apprenticeship (Level 4).
Alternatively, complete a New Zealand Certificate in Cookery (Level 3) or New Zealand Certificate in Hospitality (Cookery) (Level 4).
Secure an entry-level role as a Chef to gain experience before applying for a Sous Chef role.
Consider completing additional Level 5, 6 or 7 courses in culinary arts to broaden your skills.
